Crust
1 1/2 cups all-purpose flour
1/3 cup butter, softened
3 tablespoons water
Filling
250g sardines in oil
1 cup diced tomato
1/2 cup all-purpose flour
1/2 cup diced cucumber
1/3 cup finely chopped onion
1/3 cup grated eggplant
1/4 cup chopped fresh parsley
1 tablespoon lemon zest, grated
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
To taste salt
Accessories
Removable tart pan, 11 x 33 cm
Parchment paper
Paper towels
Crust
1 1/2 cups all-purpose flour
1/3 cup butter, softened
3 tablespoons water
Filling
250g sardines in oil
1 cup diced tomato
1/2 cup all-purpose flour
1/2 cup diced cucumber
1/3 cup finely chopped onion
1/3 cup grated eggplant
1/4 cup chopped fresh parsley
1 tablespoon lemon zest, grated
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
To taste salt
Accessories
Removable tart pan, 11 x 33 cm
Parchment paper
Paper towels
Crust
Mix flour and butter to form a crumbly mixture
Make an indentation in the center and add water
Knead until a ball forms
Preheat oven to medium temperature
Roll out crust, line tart pan with it, and trim excess
Cover with parchment paper and bake for 15 minutes
Remove parchment paper and continue baking for another 10 minutes or until golden
Remove from oven and let cool. Reserve
Filling
Season sardines with salt and coat with flour
Heat oil in a pan, fry sardines until golden on both sides, and drain on paper towels. Reserve
In a bowl, combine remaining ingredients and season with salt
Unmold crust onto a plate, line tart pan with it, and top with fried sardines (reserve some for garnish)
Cover with filling, decorate with reserved sardines, and serve cold
Time-saving tip: If desired, use store-bought pre-made tart crust or a frozen tart shell and add the filling as instructed.
